Falukorv Pasta with Cream Sauce

Falukorv Pasta with Cream Sauce

Recipes with Falukorv

Sliced falukorv tossed with penne in a simple cream sauce with a hit of Dijon mustard. The Swedish version of a pantry-raid dinner. On the table in 20 minutes, and most of that is waiting for the pasta water to boil. No child in Sweden has ever refused this plate.

Prep Time

5 min

Cook Time

15 min

Servings

4

Difficulty

Easy

Ingredients

  • 400g falukorv, sliced into half-moons
  • 400g penne or other short pasta
  • 1 tablespoon butter
  • 200ml cream
  • 1 tablespoon Dijon mustard
  • 50g grated parmesan or Västerbotten cheese
  • Salt and black pepper
  • Fresh chives for garnish (optional)

Steps

1

Cook the pasta in salted water according to package instructions. Reserve a cup of pasta water before draining.

2

While the pasta cooks, melt butter in a large pan over medium heat. Fry the falukorv slices until they brown on both sides, about 4 minutes.

3

Pour in the cream and stir in the mustard. Let it simmer for 2 minutes until it thickens slightly.

4

Add the drained pasta to the pan. Toss to coat. Add a splash of pasta water if the sauce is too thick. Stir in the grated cheese.

5

Season with salt and pepper. Serve in bowls, topped with chives if you have them.

Tips

The mustard makes this dish. Without it, the cream sauce tastes flat. Do not skip it. Ketchup on the side is not mandatory but is traditional for children (and some adults who will not admit it).